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Moffles!

Author Notes:This is barely a recipe since there's really only one ingredient, a waffle iron, and your favorite toppings involved. I've found mochi blocks at Whole Foods and Asian grocery stores in the refrigerated section.

The waffle iron transforms the texture of the hard, dense mochi block so that the outside is crispy, almost crackly, while the inside is soft and almost gooey. In a word, awesome.

My favorite toppings are red bean paste, black sesame powder, and sweetened condensed milk. You can also use more traditional waffle toppings like fresh fruit and maple syrup. And you can never go wrong with Nutella or ice cream as a topping! —Joy Huang | The Cooking of Joy

Serves: as many as you like

Ingredients

2
mochi blocks per moffle

Cooking spray

Your favorite toppings (see ideas above)

In This Recipe

Directions

Set your waffle iron on high and spray with the cooking spray.

Once the waffle iron has reached temperature, place two mochi blocks inside and close the lid as much as you can (the blocks will still be too hard at this point for the iron to close all the way).

Every couple of minutes, check to see if the mochi has cooked enough to be able to close the waffle iron all the way. Once the mochi is coming out the sides, remove from the waffle iron.

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2 Reviews

I used to buy blocks of mochi at Fairway in NYC but they have stopped carrying it. I cut it into one inch pieces and broil it in the toaster oven until it puffs, the split it open and put a little jam and butter inside. I love the crunchy gooey texture.

I didn't remember what they were called, but your recipe reminded me of a trip to Korea in the 80s, where I enjoyed mochi rice cakes. If memory serves, black sesame cakes were a favorite. Running to Whole Foods this weekend to try this. Thanks!